Quinoa Vegetable Salad
Yield: 8 servings
Source: "The New Family Cookbook For People With Diabetes"
1 cup uncooked quinoa
2 cups chicken broth or canned reduced-sodium chicken broth
2 ripe tomatoes, cored, seeded, and chopped
1 large cucumber, peeled and diced
1 cup chopped celery
1 cup packed chopped fresh parsley
1 cup packed chopped fresh mint leaves
1 medium carrot, chopped
4 green onions with green tops, chopped
1 clove garlic, minced
1/2 cup fresh lemon juice
1 Tbsp plus 1 tsp extra virgin olive oil
1/2 tsp salt
Rinse the quinoa in a medium strainer; drain. Place in a
2 quart saucepan with the chicken stock and bring to a boil.
Reduce the heat, cover, and simmer for 10 to 15 minutes, or
until all the water is absorbed.
Transfer the quinoa to a large bowl. Add the tomatoes, cucumber,
celery, parsley, mint, carrots, green onions, and garlic.
Sprinkle the lemon juice, olive oil, and salt over the
salad. Mix to combine the flavors. Chill 1 hour before serving.
Nutritional Information Per Serving (1 cup):
Calories: 135, Fat: 4 g, Cholesterol: 0 mg, Sodium: 205 mg,
Carbohydrate: 22 g, Dietary Fiber: 3 g, Sugars: 4 g,
Protein: 5 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat